Chicken and Edamame Noodle Bowls
Use Rachael’s Poached Chicken as a base for this tasty and warming noodle bowl.
- 3/4 pound whole wheat spaghetti or 1 package soba (buckwheat noodles)
- 2 tablespoons vegetable oil, plus more for drizzling
- 1/4 pound white or shitake mushrooms, thinly sliced
- 2 carrots, cut into matchsticks
- 1 red chili pepper, thinly sliced
- 1 onion, quartered and thinly sliced
- 2 cloves garlic, chopped
- 1 1-inch piece of fresh ginger, peeled and grated
- 1 cup shelled edamame
- 4 cups chicken stock or poaching liquid (32 ounces)
- 4 cups store-bought vegetable stock (32 ounces)
- About 1/3 cup Tamari (dark soy sauce) or liquid Amino
- 1 bunch scallions, thinly sliced on an angle
- 3 cups poached pulled chicken
- Sesame oil and chili sauce, for drizzling
- Bring the water to a boil for the pasta or noodles. Salt the water, cook to al dente, drain and dress with a touch of oil to keep from sticking. Reserve.
- Heat about 2 tablespoons oil in a soup pot over medium-high to high heat. Add the mushrooms and stir for 2 minutes. Add the carrots, chili pepper, onion, garlic and ginger and stir for 2 minutes more. Add the edamame, stocks and Tamari and bring to boil. Add the scallions and chicken and heat through.
- Divide the pasta or noodles among bowls and pour the soup over top. Garnish with the sesame oil and chili sauce, to taste.
- Note: If making ahead, make the soup fully, cool it down and store in the refrigerator. On the night you’re ready to eat it, heat the soup on the stovetop and cook the noodles. Add the noodles to hot soup and serve.